3lbsmeaty chicken pices (breast halves, thighs, and drumsticks)
2tbspcooking oil
18pearl onions or shallots, peeled
¼cupPinot Noir or Burgundy
¼cupchicken broth or water
1cupwhole fresh mushrooms
1cupthinly sliced carrots (2 medium)
1tbspsnipped fresh parsley
2cloves garlic, minced
½tspsnipped fresh marjoram or 1/2 tsp dried marjoram, crushed
½tspsnipped fresh thyme or 1/2 tsp dried thyme, crushed
1bay leaf
2tbspall-purpose flour
2tbspbutter or margarine, softened
2slices bacon, crisp-cooked, drained, and crumbled
Snipped fresh parsley (optional)
Hot cooked noodles (optional)
1
Skin chicken. In a 12-inch skillet cook chicken in hot oil about 15 minutes or until light brown, turning to brown evenly. Drain fat. Season chicken with salt and black pepper. Add onions, wine, broth, mushrooms, carrots, the 1 tablespoon parsley, garlic, dried marjoram (if using), dried thyme (if using), and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 35 to 40 minutes or until chicken is no longer pinik (170°F for breasts; 180°F for thighs and drumsticks). Add fresh marjoram and thyme, if using. Transfer chicken and vegetables to a serving platter; keep warm. Discard the bay leaf.
2
In a small bowl stir together the four and softened butter to make a smooth paste. Sit into wine mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and black pepper.
3
Pour sauce over chicken and vegetables. Sprinkle with bacon. If desired, top with additional parsley and serve with hoot cooked noodles.
Ingredients
3lbsmeaty chicken pices (breast halves, thighs, and drumsticks)
2tbspcooking oil
18pearl onions or shallots, peeled
¼cupPinot Noir or Burgundy
¼cupchicken broth or water
1cupwhole fresh mushrooms
1cupthinly sliced carrots (2 medium)
1tbspsnipped fresh parsley
2cloves garlic, minced
½tspsnipped fresh marjoram or 1/2 tsp dried marjoram, crushed
½tspsnipped fresh thyme or 1/2 tsp dried thyme, crushed
1bay leaf
2tbspall-purpose flour
2tbspbutter or margarine, softened
2slices bacon, crisp-cooked, drained, and crumbled
Snipped fresh parsley (optional)
Hot cooked noodles (optional)
Directions
1
Skin chicken. In a 12-inch skillet cook chicken in hot oil about 15 minutes or until light brown, turning to brown evenly. Drain fat. Season chicken with salt and black pepper. Add onions, wine, broth, mushrooms, carrots, the 1 tablespoon parsley, garlic, dried marjoram (if using), dried thyme (if using), and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 35 to 40 minutes or until chicken is no longer pinik (170°F for breasts; 180°F for thighs and drumsticks). Add fresh marjoram and thyme, if using. Transfer chicken and vegetables to a serving platter; keep warm. Discard the bay leaf.
2
In a small bowl stir together the four and softened butter to make a smooth paste. Sit into wine mixture in skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and black pepper.
3
Pour sauce over chicken and vegetables. Sprinkle with bacon. If desired, top with additional parsley and serve with hoot cooked noodles.
